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Citation: Hym. Qudsieh et al., Physico-chemical changes in sugarcane (Saccharum officinarum var yellow cane) and the extracted juice at different portions of the stem during development and maturation, FOOD CHEM, 75(2), 2001, pp. 131-137

Authors: Chu, BS Ghazali, HM Lai, OM Man, YBC Yusof, S Yusoff, MSA

Citation: Bs. Chu et al., Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips, FOOD CHEM, 74(1), 2001, pp. 21-33

Authors: Ammawath, W Man, YBC Yusof, S Rahman, RA

Citation: W. Ammawath et al., Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep-fat-fried banana chips, J SCI FOOD, 81(12), 2001, pp. 1166-1171

Authors: Chu, BS Ghazali, HM Lai, OM Man, YBC Yusof, S Yusoff, MSA

Citation: Bs. Chu et al., Oxidative stability of a lipase-catalyzed transesterified palm stearin andpalm kernel olein blend, J FOOD LIPI, 7(3), 2000, pp. 207-215

Authors: Yusof, S Shian, LS Osman, A

Citation: S. Yusof et al., Changes in quality of sugar-cane juice upon delayed extraction and storage, FOOD CHEM, 68(4), 2000, pp. 395-401